This canned apple pie filling is way better than store bought. Delicious apples in a sweet sauce won’t disappoint. Add these cute canning labels for your homemade apple pie filling recipe!
If you too like to can you must try my Harry and David Onion Pepper Relish knock-off recipe…..so yummy. Jam is also another fun item to make and I have printable strawberry jam labels. Can you believe you can even make strawberry jam with only four ingredients and no pectin? These also have darling labels to print.
Homemade Apple Pie Filling Ingredients
- 6 quarts sliced fresh apples – firm crisp apples are best (about 30 apples, if apples are small do a few extra)
- 5 cups of sugar
- 1 1/2 cups Clear Jel
- 1 Tablespoon cinnamon
- a couple of pinches of salt
- 1/2 teaspoon nutmeg
- 5 cups apple juice no sugar added
- 3/4 cup bottled lemon juice
- 6 – 1 quart canning jars regular mouth
Canning Tools
(affiliate links)
- water bath canner (this one will need care if you nick the surface it will rust) this canner is much more durable, You can also use a large pot with a rack placed in the bottom. I use the Ball freshTECH Electric Water Bath Canner and Multi-Cooker
- jar lifter
- canning funnel
- magnetic lid grabber and bubble remover
- apple peeler
How to Make Canned Apple Pie Filling
A few years back I made homemade apple pie filling in a jar and it was a huge hit. It really isn’t hard to make this homemade apple pie filling recipe. Pick some apples and you are ready to get started. 
I love this apple peeler. It only peels the apple which is important. Other models will peel, slice and core. However, for this recipe since the canning process is 25 mins, apple slices that are too thin turn mushy. 
Peel and core all the apples. I then slice each apple into about eight pieces. 
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How do you keep apples from browning?
A great trick for keeping the apples from browning is to add the apples to a large bowl of cold water along with three to five vitamin C tablets ( 500mg) that have been crushed. This is really an important step because the apples do brown quickly and it takes time to peel all the apples. 
Combine sugar, Clear Jel, cinnamon, nutmeg, water, salt and apple juice in a large pot. Stirring occasionally cook on medium-high heat until the mixture thickens and begins to bubble. Add lemon juice and boil for 1 minute, stirring constantly. Add drained apple slices to the sauce.
Fill jars with mixture, leaving 1 -inch headspace. I packed the jars with the apples and then divided sauce among the jars. Use a skewer or plastic bubble remover to remove air bubbles along the side of the jar.
Wipe jar rims clean, tighten lids and process immediately. Place jars in a pot of boiling water with water 1 inch above the top of jar lids and boil for 25 minutes (For 0-1,000 ft altitude). Carefully remove jars from the hot water and let jars cool 12 to 24 hours. Lids should be indented if properly sealed.
Printable canning labels
Download the file and print in color on a solid sheet of sticker paper. I email the file to my local copy shop and ask them to print in color on 1 Up label paper. Printable apple pie filling labels Cut out sticker and place on your homemade apple pie filling. What a delicious and useful homemade gift!
{Printable homemade apple pie filling labels}
Homemade Apple Pie Filling Recipe
Enjoy delicious apple pies all year long by canning apples in a delicious sauce! It isn't hard at all!
Ingredients
- 6 quarts sliced fresh apples firm crisp apples are best(about 30 apples, if apples are small do a few extra)
- 5 cups sugar
- 1 1/2 cups Clear Jel
- 1 Tablespoon cinnamon
- a couple pinches of salt
- 1/2 teaspoon nutmeg
- 2 1/2 cups water
- 5 cups apple juice no sugar added
- 3/4 cup bottled lemon juice
- 6 - 1 quart canning jars regular mouth
Instructions
Combine sugar, Clear Jel, cinnamon, nutmeg, water, salt and apple juice in a large pot. Stir and cook on medium-high heat until the mixture thickens and begins to bubble. Add lemon juice and boil for 1 minute, stirring constantly.
Add drained apple slices to the sauce.
Fill jars with mixture, leaving 1 -inch headspace. I packed the jars with the apples and then divided sauce among the jars.
Wipe jar rims clean, tighten lids and process immediately. Place jars in pot of water with water 1 inch above top of jar lids and boil for 25 minutes (For 0-1,000 ft altitude). Carefully remove from water and let jars cool 12 to 24 hours. Lids should be indented if properly sealed.
Recipe Video
Recipe Notes
Clear Jel is a stable and safe thickener for canning. It won’t turn cloudy like sometimes cornstarch does.
Clear Jel is not Sure-Jell. Sure-Jell is a natural fruit pectin used in making jams and jellies that allows you to use approximately one-quarter less sugar than normal, while still producing a jam that will set.
What apples make the best pie?
I wish I knew the type of apple I picked off my neighbors tree. They have a sweet flavor but do become soft in the canning process. No worries because this canned apple pie filling makes the most delicious Apple Crisp. They also work great for a rustic apple pie. Try Ina Garten’s Apple Crostata Recipe. These apples are fabulous spooned over ice cream!
Here are some apples you might try. It is also okay to use a mixture of apples.
- Granny Smith -This apple has a medium sweetness with a touch of tang. They stay firm while baking.
- Honeycrisp -A sweet flavorful apple that stays relatively firm, although less firm than a Granny Smith.
- Golden Delicious -This yellow apple is a blend of sweet and tart. this apple doesn’t stay as firm as a Granny Smith.
- Jonathan or Jonagold Apples -These classic apples have a blend of tart and tangy flavor. Jonagold apples are the cross between Golden Delicious and Jonathan apples. This variety that has both a firm texture and a sweet and tart flavor.
- Braeburn -This citrus smelling apple is very firm, which is perfect for baking apple pie. It does have an interesting flavor more like a pear.
Recipe Tips
- It is important to use bottled lemon juice and not freshly squeezed. Bottled lemon juice has a consistent and dependable acid level.
- Clear Jel is my preferred thickener over cornstarch. It is much more stable and has less aftertaste than cornstarch and will keep the sauce smooth and clear.
Made the canned apple pie filling yesterday. I tried putting the apples in the jar first and adding the sauce, but the sauce was too thick so had to put the apples and sauce together. I tried one after they were cool and the apples were too soft. Guess I have to cook them less. I had the labels printed and am making a label for the lid. I am going to hang a tag on the jar with recipes for pie and apple crisp using the canned apple filling. I love your website and have used many of your suggestions.
Marylyn, that is why you don’t cook the apples in the sauce before canning. Sadly, I think they cook in the canning process……… however I think it makes this filling perfect for crips, ice cream topping, crostatas and coffee cake. Thanks for your sweet words!
Can’t wait for apple season! Will definitely be making this.
What is Clear Jell?
Your pie filling looks delicious, when my kids were young, a hundred years ago, I canned all kinds of fruits, applesauce, jams and made tons of salsa but I never tried pie filling. I found you on Katherine’s Corner and would like to invite you to share your talents on Friday Features!! Have a great weekend!
How can I print the recipe without all the pictures.
So can you explain how to use your jarred filling in a pie? Like do you pour it into a baked or unbaked shell, and what would the baking times and temps be? Looks delicious and I want to try this!
Hi Ronda,
Rhonda, The way I love to use it best is to make a fruit crisp. Just make this apple crisp topping and put ontop the jar of apples and bake. YUM! You can also pour the filling into a prebaked pie shell. Add the crisp topping for an apple crumb pie. Normally for an apple pie, you do not bake the crust first. However, these apples have been processed for 25 minutes in the canning process, so they are already cooked and need a shorter baking time when being used. For a pie, I would put into the pre-baked shell and top with the apple crisp topping and bake for 20 mins at 350. The homemade filling is also good in bar cookies, cinnamon rolls, coffee cake….. anytime apple pie filling is suggested use this homemade filling.
I think I would slightly pre-bake the bottom shell, then pour in the jar of filling, cover with pie dough and bake. The apples don’t need a full hour of baking since they were processed in the boiling water. I would check to see if apples are tender and pie shell baked and golden at 20 mins and then keep checking until apples are soft and crust baked.
Hi- Not sure if I will get a response here.. but if anyone else has made this recipe feel free to chime in! I really want to try this out- Many people have asked -and as far as I can see not gotten a response =/ But is there a substitute for clear jel? I really want to try this, but it seems that it’s difficult to find.. I will use the clear jel if I can find it, but would like to have a back up idea. Also, perhaps b/c I’m not familiar with the product- But 1 1/2 cups seems like a lot! Some people have mentioned that the sauce is really thick- which is what I would expect.
I certainly don’t want to waste all these big beautiful apples I have, so I would appreciate the confirmation! Thanks!! 🙂
Kate, you can substitute cornstarch for the clear jel. It works the same way, however, the clear gel will stay clear and not cloud over time.
Kate, I haven’t tried this with cornstarch. If you do please let us know. You can find clear jel on Amazon.
I purchased my Clear Jel from Amazon
What is clear gel
Got your recipe off of pinterest… Love the flavor of the sauce that goes on the apples… i made 9 qts and when i prosseced them the seals popped off 3 and the sauce came out from under the seals when i took them out.. i don’t know that they will seal.. i filled them 1 in from the top. Kinda puzzled here, never had that happen in the 40 years i been canning… Thank you. by the way i love your blog… i live on 300 a farm and we have cattle, horses and row crops also, fruit trees and big gardens.. i can everything and freeze everything i can get my hands on. Raised 5 children and now have 8 grands (s0 far) I will be reading your blog often, thanks again…
Cathy, did you have more sauce in those that overflowed. I have never had this happen.
Have everything ready to go except I forgot lemon juice. Is it a MUST ingredient??
Debbie, yes lemon juice is very necessary. It gives the mixture acid to keep it safe for canning.
Yes, lemon juice is needed for the acidity in the canning process.
What size bottle of lemon juice?
Christine, you use 3/4 Cup of bottled lemon juice. It must be bottled. Bottled lemon, unlike fresh lemon juice, has a consistent acidity. This is needed for the canning process.
Christine use 3/4 cup bottled lemon juice.
Where did you find your apple peeler? The one I have peels, cores, and slices the apples. Thanks for your help:)
Renee, I actually found that one at Harbor Freight.
I found my peeler at Harbor Freight. I added a link to one on Amazon.
I want to make this today and I’m new to canning. With the 1 1/2 cups of clear gel does that just mean that much powder or pre mixed and already gelled? I know this is probally a very silly question.
Thank you, Debra
Hi Debra, use it powdered.
Made this..just baked a pie today and it was great. I did use Stevia for sugar, using the same amount as listed. It was great..set great. Thanks for sharing this recipe!!
Paulette, that is great to know about Stevia. Thank you for sharing.
Where can you find clear jell.
Sandy, I have added a link to Clear Jel on Amazon.
Please tell us what we can use for a substitute for the clear gel
Could you please tell me if Clear Gel can be used with any other canning recipes. Also on the apples do you suggest Granny Smith Apples ?
Phyllis, I pick my apples off of my neighbor’s tree. I wish I knew what they were. I added a list of apples that would work well.
How thick is the syrup suppose to be? I could not pour mine, it was too thick. Did I cook it too long–should I cut back on the amount of clear jel?
Penny, it is thick like pie filling. Make sure you only boil the sauce for 1 minute and process for 25 mins.
what is clear jel & i need see the picture plz… 🙂 thanks
How thick is the sauce suppose to be? Mine was so thick I could not pour it. I followed the recipe and went ahead a mixed the apples with it and canned it, but I don’t think I will be able to pour it out of the jars. I want to make more but need to know what I did wrong. Thanks
Thanks for the recipe this looks great! can you use orange juice instead of lemon juice? thanks
Trish, I would use bottled lemon juice for this recipe because it has a consistent acidity important for the canning process.
I found a product “ultra gel ” would this be the same as the Clear Gel? I found it in the baking section of the grocery store. I also live at over 4000 ft so hoe much time do I need to add to the water bath time?
thank you,
Denise
I can’t wait to try this. I looks so easy. And I just love to can anything.
What is the shelf life after canned?
Goodness, I hate to say this, but we ate a jar a year old and it was good.
I can not find the clear Gel at my local stores. I did find a product called Ultra Gel? in the baking isle. Is this the same product just a different name for it.
Ultra gel is not the same, but the company that makes it also makes a Clear Gel called Thickgel.
What is the apple peeler you used? Love this can’t wait to try. Thanks so much:)
Deven I added a link to one like it on Amazon.
What is the apple peel
This sounds really good
Do you know where you found that apple peeler?
I make my strawberry jam in a similar fashion, boiling the cans at the end, waiting 24 hours, etc. I then freeze most of the cans. Can you freeze the Apple pie filling? How long of a shelf life/freezer life do this have? Can’t wait to make it!
Can’t wait to make them
Elisabeth, I would worry about freezing the glass jars.
Clear jel is not available where I live, is there a substitute??
Thanks
can you put them in a pressure cooker instead of the boiling water bath?
Doreen, do you mean pressure canner? I would look at your instruction book to see. A pressure COOKER (like the Instant Pot) is NOT meant for canning.
Can this pie filling be frozen?
Janet, I know both apples and clear jel can be frozen so I would think so, but I have never tried this. I would not freeze glass jars. In fact, I don’t think if you were freezing you would need to process the jars in boiling water. I wonder if anyone here can help us answer this question.
I live at 3000 ft above sea level, how long would I let the jars boil?
Thanks!
Definitely going to try this! I usually freeze my apple pie mixes but would love to can it. What is the name of that peeler? I only have the one that peels, slices & cores.
If you read the recipes all way down it tell you how many jars you need for this recipes!
Is there a substitute for the clear jel ?
This looks so good Cindy! I would sure love to open my cupboards and see a few of these in the winter!
Definitely going to try this!!! Looks delicious ! Great gift idea! On eve canned how long can they be stored?
is there a substitute for the Clear Jel? would like to make this weekend and do not have it.
I’m super excited about the strawberry jam recipe! Thank you for that link.
This looks fantastic! One question though, please clarify, did you cook the apples in the sauce prior to canning?
Can’t wait to try this.
Kay
Hi Kay, the apples are raw when you put into the sauce. They will cook in the canning process. Please let me know how it goes!
Oh my! Just read commentsa above. Sorry!
I LOVE to can! Thanks so much for this recipe. I will definitely be trying as soon as I can get my hands on some apples. I may have missed, but approximately how many jars does this recipe make? And what type of apples did you use?
Thanks again for sharing 🙂
Hi Kristen, I am not sure what type of apples. They are very firm and slightly tart to I would assume Granny Smith type. We picked them from a neighbor’s tree. Since the canning process is 25 minutes I think firm apples are best for this recipe.
Oh that looks delicious!! I was also wondering how many jars one recipe made?
This made six, quart jars. They were regular mouth, not wide mouth jars.
I updated the post, it makes six, quart jars. Thanks everyone!
I always give canned goods as Christmas presents, this is perfect! What size jar do you use to equal one pie’s worth of filling and how many jars with the recipe make? I can’t wait to try it!
Each 1 quart jar of apple pie filling will make one pie. It also makes amazing filling for a crisp.
How many jars did the recipe make? This looks fabulous.
Looks yummy!
How many jars did the recipe make?